Products of the Hive

  • 6 lbs. beef rack ribs, well trimmed
  • 2 teaspoons lemon rind, grated
  • 1/3 cup fresh lemon juice
  • 3/4 cup fresh orange juice
  • 1 Tablespoon fresh ginger root, grated
  • 1 Tablespoon garlic, minced
  • 1/2 cup hoisin sauce
  • 1/4 cup honey
  • 1 teaspoon salt
  • 2 Tablespoons soy sauce
  • hot chili oil
  • Orange rind, grated, for garnish
  • Lemon rind, grated, for garnish

Cut beef between the bones separating into individual ribs. Combine the remaining ingredients; pour into a self-sealing plastic bag and add ribs. Turn bag and massage to coat ribs. Refrigerate overnight. Preheat oven to 425°F. Remove ribs from marinade; pour reserved marinade in a saucepan. Bring marinade to a boil; reduce heat and simmer to thickness of a glaze (about 1/2 cup). Place ribs on a rack over a pan of hot water in oven; cook for 30 minutes, turning them once halfway through the cooking until browned and crisp. Lower heat to 375°F. Brush ribs with marinade glaze, roast 10 minutes, turn over, brush again. Roast 10 minutes longer. Garnish with rind. Serve with roasted potatoes, and salad.


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